Breakfast is a very important meal of the day. During the week we prepare a good and healthy breakfast, but fast. During the week-end life slows down and we do have time to treat ourselves to a more elaborate breakfast. Now that school is out, here is the perfect opportunity to enjoy a great big breakfast more often.
The unanimous choice: Waffles. The below recipe is an adaptation from the Joy of cooking. For us the amount of butter, 8 tablespoons, is perfect. I have tried with less and with more, but 8 is where is at. I do not like to let my waffle crisp too much. Little butter spread on top is all we prefer. We love maple syrup…
We served fresh strawberries with our waffles.
Today’s June 11, 2012 breakfast:
Waffle with Strawberries
1 ¾ cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
½ teaspoon salt
3 large eggs, well beaten
8 tablespoons unsalted butter, melted
1 ½ cups whole milk
1 teaspoon vanilla extract
Preheat the waffle iron. In a large bowl add the flour, baking powder, sugar and salt. Mix well together.
In another bowl add the well beaten eggs, melted butter, vanilla extract and milk.
Add the liquid ingredients to the dry ingredients and gently whisk together well.
Spoon ½ cup in the center of the hot waffle iron, or amount recommended by manufacturer. Spread the batter ¼ away from the edge of the iron. Close the lid and cook until the waffle is nice and golden brown. Serve with sprinkled powder sugar.